Ingredients

The following ingredients have 4 Servings
  • 1-2 Tablespoons sesame oil
  • Optional 5 ounces cooked, diced pork or chicken
  • 1 Tablespoon grated ginger
  • 1 small shallot, chopped
  • 2 teaspoon garlic, minced
  • 1 lb stir fry vegetables
  • handful of mung bean sprouts, optional
  • 1/4 cup gluten free Szechuan sauce or other gluten free Chinese/Asian sauce of choice
  • 3 cups cauliflower rice or broccoli rice (*about 1 small to medium head of cauliflower)
  • 2 Tablespoons beef broth (can skip if your veggies are less starchy. The broth gives the casserole more flavor.)
  • 6 Eggland’s Best cage free or organic eggs, divided (2 in stir fry and 4 on top, soft baked)
  • chopped scallion and cilantro to top
  • sesame seeds and red pepper flakes

Instruction

  • Preheat oven to 350F.
  • Add sesame oil to a wok or large pan and heat to medium high. If using meat option, add chopped meat to pan and brown. Stir until browned on all sides and all pieces are cooked through. Remove meat from pan and set aside. If you are making the vegetarian option, skip the browning and go straight to adding the shallot, ginger, and garlic to the wok/pan and stir fry ingredients until fragrant – about 2 minutes.
  • Next add stir fry veggies and sauce. Stir fry for 2-3 minutes again until well coated.
  • Mix in cauliflower rice, broth, and 2 eggs. The 2 eggs can be added to the stir fry whole, or whisked then added. Either works!
  • Stir fry for an additional 3-4 minutes to create a fried cauliflower rice. All in all, the stir frying should not take longer than 10 minutes.
  • Transfer wok/pan ingredients to an 8 x 11 casserole dish or baking dish.
  • Crack 4 eggs on top of the casserole, spacing them out evenly. Cover with foil, and place in oven at 350F for 15-20 minutes or until eggs are set. For runny eggs, remove casserole from oven after 12-15 minutes of baking and slice the yolk in the middle to create a runny egg (similar to pictures in blog).
  • Return casserole to the oven for an additional 3-5 minutes.
  • Serve immediately or cool completely before freezing.
  • Garnish with green onion, cilantro, sesame seeds and optional red pepper flakes.